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how to roast a whole chicken?
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Hi, I've frozen the breast meat now with the leg meat separate. I'm still in two minds on whether to keep the leg meat or just throw away as its not worth the risk if it wasn't good.
I've bought a meat thermometer this afternoon so that should help in the future.
Maybe this is an advert for organic chickens in the future. Presumably you don't get anything like this with a decent chicken.0 -
Hi, I've frozen the breast meat now with the leg meat separate. I'm still in two minds on whether to keep the leg meat or just throw away as its not worth the risk if it wasn't good.
I've bought a meat thermometer this afternoon so that should help in the future.
Maybe this is an advert for organic chickens in the future. Presumably you don't get anything like this with a decent chicken.
Why waste good meat? Surely you will either heat it through before eating or you can blast them for 5 minutes in the microwave or pick off the meat and make a soup.
I think this is perfectly normal for frozen chickens, including just drumsticks.LB moment 10/06 Debt Free date 6/6/14Hope to be debt free until the day I dieMortgage-free Wannabee (05/08/30)6/6/14 £72,454.65 (5.65% int.)08/12/2023 £33602.00 (4.81% int.)0 -
I usually snip the string and pull the legs away from the body for the last 20 mins, seems to do the trick.Accept your past without regret, handle your present with confidence and face your future without fear0
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you leave the string on to roast or you put your own string on?Non me fac calcitrare tuum culi0
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That's the thing, I don't always re-heat again during the summer months I would serve this as cooked chicken cold with salad.
Although if I do keep the leg meat I shall be cooking that as I normally re-heat with extra veggies and gravy until its bubbling. The ruddy thing will be cremated by then.
It hadn't previously been frozen by me. I can't remember whether the label said suitable for home freezing so it might have been by Sainsburys. If it had been do you think this could cause the discolour which just looks like blood.
I always snip the string off and pull the legs open away from the body.0 -
Did you put the chicken in the oven straight from the fridge? Better to allow meat to come up to room temperature before cooking. And always untruss them too to allow air/heat to circulate the legs. Once they pull away from body with very little resistance, they're cooked.“You can please some of the people some of the time, all of the people some of the time, some of the people all of the time, but you can never please all of the people all of the time.”0
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I've merged this with our thread on roasting a chicken
ZipA little nonsense now and then is relished by the wisest men :cool:
Norn Iron club member #3800
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